M.Sc. (Food Technology)

Program Code 101314

Campus Noida

Institute Amity Institute of Food Technology

University Amity University Uttar Pradesh

Eligibility B. Sc. or B. Sc.(H) or B. Tech. In Life ...

Duration 2 Years

Selection Process Personal Interview

  • Program Fee (Rs. in Lacs)
  • 1st Year Non Sponsored Semester 0.89
  • 1st Year Sponsored Semester Fee 1.335
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Course Structure

  • 1st Year
  • 2nd Year

Semester – 1

    Core Courses
  • Advanced Dairy Technology
  • Advanced Fruits and Vegetables Processing Technology
  • Applied Food Chemistry
  • Food Standards and Regulations
  • Emerging Technologies in Food Processing
    Open Elective Courses/ Multidisciplinary
  • Food Industry Waste Management
    Common Curriculum Courses
  • Foreign Business Language - I (Arabic/Chinese/French/German/Japanese/Russian/Sanskrit/Spanish)
  • Professional & Business Communication

Semester – 2

    Core Courses
  • Technology of Egg Meat Poultry and Sea Foods
  • Advanced Cereals Pulses and Oilseeds Processing Technology
  • Food Engineering
    Specialisation Elective Courses
  • Food Equipment and Plant Design
  • Food Product Development
  • Statistical Methods of Analysis
    Common Curriculum Courses
  • Foreign Business Language - II (Arabic/Chinese/French/German/Japanese/Russian/Sanskrit/Spanish)
  • Cognitive Analytics & Social Skills for Professional Development

Semester – 3

    Core Courses
  • Applied Food Microbiology
  • Advanced Food Packaging Technology
    Specialisation Elective Courses
  • Instrumentation for Food Analysis
  • Functional Foods and Nutraceuticals
  • Entrepreneurship Development in Food Processing
  • Advancements in Food Biotechnology
    Common Curriculum Courses
  • Foreign Business Language - III (Arabic/Chinese/French/German/Japanese/Russian/Sanskrit/Spanish)
  • Professional Ethics and Social Responsibility for Sustainability
  • Universal Human Values
    Non-Teaching Credit Courses
  • Summer Internship

Semester – 4

    Specialisation Elective Courses
  • Engineering Properties of Biomaterials and Applications
  • Bakery Confectionery and Convenience Products Technology
  • Human Nutrition
    Non-Teaching Credit Courses
  • Dissertation